These savory egg rolls wrap the spirit of a cheesesteak—juicy seasoned steak, sweet caramelized onions and peppers, and melty provolone—into a shatteringly crisp shell. They are crowd-pleasers for game day, potlucks, or any time you want a hand-held bite with big flavor, the kind of party trick readers expect from tinsuf.
Crisp on the outside, cheesy and savory inside—serve hot with your favorite dip.
Author: tinsuf
Cuisine: American
Category: Appetizer
Keywords: cheesesteak egg rolls, steak egg rolls, provolone egg rolls, party appetizer, deesviral
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 8 egg rolls (about 4 servings)
Table of Contents
Ingredients
Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
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Ingredients
8 egg roll wrappers
8 slices provolone cheese
1 pound steak strips (sirloin or ribeye), thinly sliced
1 green bell pepper, diced
1 medium onion, diced
1 tablespoon olive oil
1 large egg, beaten
McCormick Montreal Steak Seasoning, to taste
Vegetable oil, for frying (1 1/2–2 inches depth)
Instructions
1.Cook steak and vegetables —
Heat olive oil in a large skillet over medium-high heat. Add steak strips and season generously with Montreal steak seasoning. Cook until browned and cooked through; remove to a plate. In the same skillet, sauté diced pepper and onion until soft and caramelized. Combine with the cooked steak and let cool slightly.
2.Assemble egg rolls —
Place a wrapper in a diamond shape. Set a slice of provolone in the center, then add 2–3 tablespoons steak mixture. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
3.Fry —
Heat vegetable oil to 350°F (175°C) in a deep skillet or fryer. Fry egg rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd. Drain on a paper towel–lined rack.
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